In a large bowl, mix 1 cup of Flour, Sugar, Salt and Yeast. Add Olive Oil and Warm Water. Mix with a hand mixer at a medium speed for around 3 minutes. Stir in the rest of the Flour, and mix in any extra that's on the side of the bowl. Mix until the dough is soft and doesn't stick to the side. Place Dough on a lightly Floured surface. Knead the Dough for 5-8 minutes, until the Dough is smooth and springy. Cover loosely with plastic wrap, and let rest for around 30 minutes.

Preheat oven to 425.

In a large bowl mix Black Beans, Tomatoes, Corn, Cilantro, Oregano, Garlic, Black Olives, Liquid Smoke, Braggs, Hot Sauce, Cumin, Chili Powder and Jalepenos. Now if you like it less spicy - here's where you tinker and add a little less Jalepeno or Hot Sauce or more if you are bold like that. Cover your bowl and put in the fridge for 30 minutes.

On a floured surface, roll out the Dough and divide them into 12 equal pieces shaped like long rectangles/ropes. Place 1 Tablespoon of the Bean and Tomato mix 2 inches in from the end of the ropes and then sprinkle a few pinches of Daiya down the rops. Then fold the closest end over the Bean mix. Then gently roll it up.You'll want to tuck the end of the rope under one of open sides of the Knot and pinch it to seal the Bean mix in. Yes these are rolls not knots persay but I'm following orders.

Spray the cups of a cupcake pan with baking spray and place the rolls with the open end up. Bake for 15 to 20 minutes, until the rolls are a golden brown.